Blueberry Croissant Bake

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This blueberry croissant bake is one of those dishes that feels extra special with almost zero effort. The croissants soak up the rich custard and bake into something soft and creamy in the center, while the tops turn golden and slightly crisp.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 682kcal

Author: Geraldine Julie

Ingredients

6 small croissants, torn into pieces
1½ cups fresh blueberries
3 large eggs
1 cup whole milk
½ cup heavy cream
⅓ cup sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoon melted butter
powdered sugar for serving (optional)
maple syrup for serving (optional)

Instructions

Place the torn croissant pieces into a lightly greased baking dish. Scatter the blueberries evenly over the top.
In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until smooth and well combined.
Pour the custard evenly over the croissants. Press gently so the pieces soak up the mixture. Drizzle the melted butter over the top.
Bake at 350°F (175°C) for 35–40 minutes, until golden on top and set in the center.
Let cool for about 5 minutes, then dust with powdered sugar or drizzle with maple syrup.

Video

Notes

Taste & Texture

Soft, creamy custard interior

Crisp, golden croissant edges

Warm, juicy blueberries throughout

Rich and buttery without feeling heavy

Storage, Freezing & Reheating

Fridge:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Freeze baked portions for up to 2 months.

Reheat:

Microwave for 30–40 seconds, or
Bake at 325°F (165°C) for 8–10 minutes until warmed through.

Nutrition